2. Put the peas, broth, and basil into a food processor and process until creamy.

3. Put the rest of the peas, milk, and salt in a pot. Let it boil over and make a mess and then get super irritated Bring to a simmer and cook until peas are soft stirring periodically.

4. Once peas are soft stir in the heaping 1/2 cup of parmesan cheese…

…and pea puree and butter. Of course.

My kids and husband ate it over whole wheat spaghetti WITHOUT complain I might add. Nothing short of a MIRACLE. Okay, so there was a little fuss from the kids about the “green” until they had a bite. Yum!

I ate it over a piece of grilled chicken. I’m not a big pasta fan although my hips like it quite well.

This recipe is a keeper for sure! I loved it and the kids loved it.

Now what about the 24 artichokes!!!! I’m leaving town tomorrow night for Fitbloggin’ and we certainly won’t be able to eat them by then. The apricots are already in the dehydrator but not sure about the artichokes??? Any suggestions??? Can I freeze them? Do I need to steam them first?

About jennincat

I'm so happy you stopped by my little corner of the web where I write about fitness, food, and amazing women I "meet". I live in California with my wonderful husband and two rambunctious boys. I'm a personal trainer and dreamer. I enjoy most things but some of my favorites are reading, acting, camping, cooking, music, writing, traveling, and being in the moment with my favorite people! You can read more about me here! I hope you stop by often!

Frozen artichoke hearts from Trader Joe’s are one of my favorites– how I wish we’d get them in our CSA! Here’s a good article about preparing whole ones for freezing: http://www.artichokes.org/freezing.html Good Luck!

My Name Is Jenn…

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